How to Make Chinese Pot Stickers Asian Cooking Recipe Cuisine

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China Pot Stickers Traditional


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 15 Servings

 1/2 pound ground pork

1/2 medium head cabbage, finely chopped

1 green onion, finely chopped

2 slices fresh ginger root, finely chopped

2 water chestnuts, drained and finely chopped

1 teaspoon salt

1/2 teaspoon white sugar

1 teaspoon sesame oil

1 (14 ounce) package wonton wrappers

5 tablespoons vegetable oil

3/4 cup water

1 tablespoon chili oil

1 tablespoon soy sauce

1 teaspoon rice vinegar


Directions:


1. Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

 2. In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.

 3. Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.

 4. In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.

 5. In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.

 *When cooking the pot stickers, make sure not to crowd them in the pan


For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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